Fluffy Korean Rice Cakes With Chocolate
Fluffy Korean Rice Cakes With Chocolate is a easy Korean recipe that serves 8. 120 calories per serving. Recipe by Johnny Kyunghwo on YouTube.
Prep: 14 min | Cook: 15 min | Total: 39 min
Cost: $1.10 total, $0.14 per serving
Ingredients
- 1 cup Rice Flour (medium green rice flour; wet‑milled rice flour gives the best texture)
- 2 tablespoons Granulated Sugar (fine white sugar)
- 1 tablespoon Cocoa Powder (unsweetened; optional for chocolate flavor)
- 3/4 cup Water (room temperature)
- 1 teaspoon Cooking Oil (neutral oil for greasing molds)
Instructions
Gather Ingredients
Measure 1 cup rice flour, 2 tbsp sugar, 1 tbsp cocoa powder (if using), 3/4 cup water, and 1 tsp oil.
Time: PT5M
Combine Dry Ingredients
In the mixing bowl, whisk together rice flour, sugar, and cocoa powder until evenly distributed.
Time: PT2M
Add Water Gradually
Pour water a little at a time, mixing with the spatula until the mixture becomes a mostly dry, crumbly powder that holds together when squeezed.
Time: PT3M
Grease the Molds
Lightly brush the inside of each ring mold with the teaspoon of oil to prevent sticking.
Time: PT2M
Pack the Mixture into Molds
Spoon the crumbly mixture into the greased molds, pressing gently to fill the shape and compact the crumbs.
Time: PT2M
Steam the Cakes
Place the filled molds in the steamer basket over boiling water. Steam for 5 minutes, then carefully remove the ring molds and continue steaming the cakes uncovered for another 10 minutes.
Time: PT15M
Cool and Unmold
Turn off the heat, let the cakes sit for 5 minutes, then gently tap the molds to release the fluffy rice cakes. Place on a plate to cool completely.
Time: PT5M
Nutrition Facts
- Calories
- 120
- Protein
- 2 g
- Carbohydrates
- 28 g
- Fat
- 2 g
- Fiber
- 1 g
Dietary info: Vegan, Gluten-Free, Dairy-Free
Allergens: Rice
Ingredient Substitutions
- Instead of Rice Flour: Glutinous rice flour, All‑purpose flour (will change texture)
- Instead of Granulated Sugar: Honey, Maple syrup (reduce water slightly)
- Instead of Cocoa Powder: Carob powder
- Instead of Cooking Oil: Vegetable oil, Canola oil
Equipment Needed
- Mixing Bowl
- Spatula
- Ring Mold
- Steamer Basket
- Pot with Lid
- Brush (optional)
Critical Steps — Do Not Skip
- Achieving the correct water‑to‑flour ratio so the mixture stays crumbly yet holds when squeezed.
- Steaming for 5 minutes, removing the ring molds, then steaming an additional 10 minutes for even texture.
Chef Tips from the Video
- Wet‑milled rice flour (often sold as “mochi flour”) yields the fluffiest texture.
- A light brush of oil on the molds not only prevents sticking but also adds a subtle sheen to the finished cakes.
Troubleshooting
Mixture is too dry and falls apart.
Add water a teaspoon at a time, mixing until the crumbs hold together when squeezed.
Cakes are soggy or collapse after steaming.
Reduce the water slightly and make sure the mixture stays crumbly, not batter‑like, before steaming.
Storage
Refrigerator: Store in an airtight container for up to 3 days.
Freezer: Not recommended; texture changes after freezing.
Room temperature: Can sit at room temperature for up to 1 day if covered.
Make-Ahead Tips
- Steam the cakes a day ahead and keep refrigerated; re‑steam briefly before serving.
- Unmold the cakes while still warm for easier release.
Frequently Asked Questions
What is the cultural significance and history of fluffy rice cakes in Korean cuisine?
Fluffy rice cakes, known as "tteok" in Korean, have long been a beloved snack for schoolchildren, especially served during birthday celebrations. They symbolize a simple, comforting treat that brings nostalgia to many Koreans who grew up sharing them in the classroom.
How were fluffy rice cakes traditionally served during Korean school birthdays?
In Korean elementary schools, a mother would order a batch of these steamed rice cakes from a local shop and have them delivered to the classroom. The cakes were placed on a tray during break time, and the birthday child would share them with classmates.
What regional variations of Korean rice cakes exist across Korea?
Different regions of Korea have their own versions of steamed rice cakes, such as "baekseolgi" (white steamed cake) in the south and "injeolmi" (coated with roasted soybean powder) in the north. Flavorings like cocoa, green tea, or pumpkin are modern twists on the classic base.
What occasions or celebrations are Korean fluffy rice cakes associated with?
Besides school birthdays, these rice cakes are popular at holidays like Chuseok and Seollal, as well as at family gatherings where a light, sweet snack is desired. They are also served as a simple dessert after a hearty Korean meal.
What authentic ingredients are used in traditional Korean fluffy rice cakes versus modern substitutes?
Traditionally the cake uses wet‑milled rice flour, plain white sugar, and water. Modern cooks may add cocoa powder, matcha, or fruit purees for flavor, and sometimes substitute glutinous rice flour for a chewier texture.
What other Korean dishes pair well with fluffy rice cakes?
Fluffy rice cakes pair nicely with a cup of mild barley tea (boricha) or a light fruit punch. They also complement savory Korean side dishes like kimchi or seasoned seaweed rolls for a balanced snack plate.
What are the most common mistakes to avoid when making fluffy rice cakes at home?
Common errors include adding too much water, which creates a soggy batter, and over‑steaming, which can make the cakes dense. Also, failing to grease the molds will cause the cakes to stick and break apart.
Why does this recipe use wet‑milled rice flour instead of regular rice flour?
Wet‑milled rice flour retains a finer particle size and higher moisture content, which helps the crumbly mixture bind lightly and steam into a light, airy texture. Regular dry‑milled flour can produce a heavier, denser cake.
How do I know when the fluffy rice cakes are fully cooked and ready to unmold?
After the total 15‑minute steaming, the cakes should feel firm to the touch but still spring back slightly when pressed. A clean, dry surface and a faintly translucent edge indicate they are done.
What does the YouTube channel Johnny Kyunghwo specialize in?
The YouTube channel Johnny Kyunghwo focuses on easy, nostalgic Korean home cooking, showcasing traditional snacks, simple meals, and quick techniques that appeal to both beginners and seasoned cooks.
How does the YouTube channel Johnny Kyunghwo's approach to Korean cooking differ from other Korean cooking channels?
Johnny Kyunghwo emphasizes childhood favorites and street‑food style recipes with minimal equipment, often sharing personal stories and cultural context, whereas many other Korean channels concentrate on elaborate banquet dishes or professional techniques.
Last updated: August 31, 2026
